Three-Cheese Lasagna

• 2 pounds ground beef
• 1/2 cup chopped onion
• 1 package (6.4 ounces) lasagna dinner mix
• 2-1/4 cups hot water
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped green onions
• 1 cup 4% cottage cheese
• 1/4 cup grated Parmesan cheese
• 1-1/2 cups shredded part-skim mozzarella cheese

1. Preheat oven to 350u0b0. In a large skillet, cook beef and onion over medium heat 10-12 minutes or until meat is no longer pink; drain. Stir in pasta from the dinner mix, contents of seasoning mix, water, tomatoes, spinach, mushrooms and onions. Bring to a boil.
2. Reduce heat; cover and simmer 10-13 minutes or until pasta is tender. Stir in cottage cheese and Parmesan cheese.
3. Transfer to two greased 8-in. square baking dishes. Sprinkle with mozzarella cheese. Cover and freeze one casserole for up to 3 months.
4. Cover and bake the remaining casserole 15-20 minutes or until bubbly and cheese is melted.
5. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350u0b0 for 1 hour. Uncover; bake 15-20 minutes longer or until heated through.

ground beef, onion, lasagna dinner mix, water, tomatoes, spinach, mushrooms, green onions, cottage cheese, parmesan cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/three-cheese-lasagna/ (may not work)